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Vietnamese and Nepalese Fusion Fast Food Restaurant

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Vietnamese and Nepalese Fusion Fast Food Restaurant Vietnamese and Nepalese Fusion Fast Food Restaurant Thao, Pham & Parisha, Dahal 2018 Laurea Laurea University of Applied Sciences Vietnamese and Nepalese Fusion Fast Food RestaurantVietnamese and Nepalese Fusion Fast Food Restaurant Parisha Dahal and Thao Pham Degree Programme inThao, Pham & Parisha, Dahal Restaurant Entrepreneurship Bachelor’s Thesis May, 20182018 Laurea University of Applied Sciences Abstract Degree Programme in Restaurant EntrepreneurshipRestaurant Entrepreneurship Bachelor’s Thesis Parisha Dahal, Thao Pham Thao, Pham & Parisha, DahalBusiness Plan for Opening an Asian Fast Food Restaurant Vietnamese and Nepalese Fusion Fast Food Restaurant Year 20182018 Pages 55 Basing on the inspiration of Asian fusion restaurant that mainly focusing on Vietnam and Nepalese cuisine, this thesis aims to study the way that a real-life business is established by developing the restaurant’ business plan. The shifting of lifestyles from purely Finnish into international way of life in Helsinki, Finland makes Helsinki an ideal location to implement this project. The idea is setting up an Asian fusion restaurant that provides lunch and dinner services with the flavour of fresh Asian meals within the atmosphere of Asian paintings and decorations. Due to the fact that Helsinki has a big number of Asian restaurants with deli- cious food, great services, and convenient location; the project bases on the clear ad- vantages that customers have got used to Asian food and develop the restaurant that com- bine Nepalese and Vietnamese cuisine. The main objective of the thesis is to make people study the combination of two different countries’ culture and food in a restaurant. The purpose of the thesis process is to gain expe- rience knowledge about how to open a restaurant, the advantages and disadvantages of being an entrepreneur and if it is feasible to start a business in Helsinki. The theoretical framework defines the cultures and characteristics of food in Vietnam and Nepalese. The research focuses on the business model canvas, which contains a customer segment, marketing and management as these could be the most important for running a business. The used research method was interview, which was carried out to interview the owner of Kathmandu passion and the road of success. Customer information was compiled by using a small survey form and observation method along with questionnaire and interview methods that were adopted to complete the thesis. The outcome of this study was successful. The customer found the developed business idea creative and new to the restaurant field, which can attract more customers in the future. equally important before starting any business. Key word: Fusion restaurant, Fast Food, Vietnamese and Nepalese food culture, research methods Table of Contents 1 Introduction ............................................................................................... 5 3 Theory Outlook About Fusion Food .................................................................... 7 3.1 Fast food history ................................................................................ 8 3.2 Vietnamese and Nepalese food culture ................................................... 10 3.2.1 Background and history of Vietnamese and Nepalese Food ................... 12 3.2.2 Characteristics of Vietnamese and Nepalese Food culture .................... 13 4 Business Model Canvas for Restaurant Ideation ................................................... 15 4.1 Customer Segment ............................................................................ 17 4.1.1 Strategy and Challenges ............................................................. 18 4.1.2 Technique of Implementation ...................................................... 20 4.2 Marketing Channels ........................................................................... 22 4.3 Service Product Management ............................................................... 23 4.3.1 Building quality Service .............................................................. 24 4.3.2 Staff Training programme ........................................................... 26 5 Practicle Implementation ............................................................................. 28 5.1 Menu Ideation ................................................................................. 28 5.2 Restaurant Testing ............................................................................ 30 5.3 Serviceblueprint ............................................................................... 31 5.4 Interview with customer and Restaurant Owner ........................................ 33 5.4.1 Small Survey about Asian Restaurant among customers ....................... 34 5.4.2 Interview with Owner ................................................................ 35 5.5 Observing testing period ..................................................................... 36 6 Business plan for start-up ............................................................................. 39 6.1 Background ..................................................................................... 41 6.2 SWOT analyses ................................................................................. 43 6.3 Market research ............................................................................... 44 6.4 Finance ......................................................................................... 45 7 Outcome and Result ................................................................................... 47 8 Conclusion ............................................................................................... 48 Reference……………………………………………………………………………………………………………………………………50 Figures…………………………………………………………………………………………………………………………………………52 Tables………………………………………………………………………………………………………………………………………….53 Appendices………………………………………………………………………………………………………………………………….54 1 Introduction Nowadays Finland has adapted to variety of culture and particulaly with food due to the fact that the increasing of population immigration. It´s not only fast food or bar or pub on the street, Finland has different kind of restaurants such as Asian restaurant, Nepalese and so on, not only those restaurants, markets in Finland has been growing into not just internal finn market but also Mexican, Somali one. There are many kinds of restaurant in Finland like buffet, a la carte, outside food truck, kioski and so on. From uniqueness to familiar restaurants Finnish people would love to hang out for eating. The street food style in Finland is very popular and beloved, especially in summer when people would love to travel or hang out with nice weather, grilling and drinking are the most popular, beside the normal flavour of traditional food, Asian food nowadays becomes very popular with people in here, Asian dishes are favored by the variety, originality, and sophistication of the food. Varied food with unique flavor is a small part of Asian food being shaped, besides health protection such as green leafy vegetables, high fiber content and high energy foods. Vitamins also help Asian cuisine to become trend today. This thesis will cover the creation of a small restaurant business, with the environment of har- mony between the two countries of Asia, Vietnam and Nepal. This combination is built into the fast food environment but still guarantees the health of the user. The purpose of this business is to use the old method in a new environment, for example, everyone has a bad perception and perception of Restaurant food because of the low level of cab and health, But there is one side of restaurant food: saving money and time, Asian food has a lot of nutritional value but it takes a lot of time to cook, however, some foods Simple, can be stored for a long time and easy to process will be included in the main menu and served in the form of Asian flavor food. This combination helps diners feel the difference in fast food, while also providing Asian cuisine. This thesis contant two main part, theory background and practical implementation, the theory background get to know the fast food and Asian history background with characteristic of Asian food. The purpose is to introduce and get to know the reason why the research choose Asian countries to be the main theme of business. It is because of the diversify and uniqueness in Asian cuisine flavours. The business plan studies mainly about restaurant customer service and marketing, which are the most important part to start an entreprenuer career. Other part is praticle implementation part which consist of service blueprint , searching about menu. Interview by questionairre, observing the result of numberous of customers. The study plan is to open a simple and small restaurant where the services focus on serving lunch and dinner. Especially, different from most of the Asian restaurants in the location, it is not like a´ la cart restaurant but more familiar with fast food restaurant such as pizzeria. The 6 restaurant serves Nepalese food and Vietnamese food according to customer´s choice from the main menu with some cold drinks. The business plan also gives priority to take away facility according to customer´s demand. 2 Framework of thesis Conception of framework is knowing as a general frame for whole thesis, connected each important part and showing writer or researcher where is his thesis or assignment going. It is helpful part to guiding and keep researcher going on right path, focusing on main theme
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